with rosemary mushrooms and green beans

All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
you!

A note about serious food allergies

Chef

Scott Gorsky

Balsamico, where the word "balsamic" comes from, means "balsam-like," curative or restorative. This meal provides curative powers galore; see the "Did You Know" for all the magic rosemary can do. (Not that you need to be cured; you look great to us!) Chicken breasts are glazed in a mix of balsamic vinegar, Dijon, and fig preserves, bringing out that perfect mix of sweet, sharp, and salty. Rosemary-roasted mushrooms and green beans pair perfectly with the chicken and sauce, making for a dish that will restore you, even if you are perfect to begin with (which you are).

In Your Box
(serves 2)

6
oz.
Cremini Mushrooms

2
Garlic Cloves

8
oz.
Green Beans

2
Boneless Skinless Chicken Breasts

2
Rosemary Sprigs

2
fl. oz.
Balsamic Vinegar

¼
oz.
Dijon Mustard

2
Tbsp.
Fig Preserves

Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.

Nutrition
(per serving)

Calories

364

Carbohydrates

34g

Fat

5g

Protein

43g

Sodium

616mg

Recipe Steps

You Will Need

Olive Oil

Salt

Pepper

Cooking Spray

1
Baking Sheet

1
Medium Non-Stick Pan

Before You Cook

Preheat oven to 425 degrees

If using any fresh produce, thoroughly rinse and pat dry

Prepare a baking sheet with foil and cooking spray

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

Steak and Pork 145° F (rest cooked meat, 3 minutes) |

Seafood 145° F |

Chicken 165° F |

Ground Beef 160° F |

Ground Turkey 165° F |

Ground Pork 160° F

1

Prepare the Ingredients

Cook the Mushrooms

Place mushrooms on prepared baking sheet. Toss to coat with 2 tsp. olive oil, rosemary sprigs, ¼ tsp. salt, and a pinch of pepper. Spread into a single layer on one half of baking sheet and roast 8 minutes. Mushrooms will finish cooking in later step. While mushrooms roast, sear chicken.

3

Sear the Chicken

Heat 1 tsp. olive oil in a medium non-stick pan over medium heat. Add chicken to hot pan and cook until browned, 3-4 minutes per side. Transfer to a plate and reserve pan; no need to wipe clean. Chicken will finish cooking in a later step.

4

Cook the Green Beans

After mushrooms have roasted 8 minutes, remove baking sheet from oven and add green beans to other half. Add garlic, 1 tsp. olive oil, and a pinch of salt and pepper to green beans and carefully toss to coat. Roast until vegetables are tender and lightly charred, 8-10 minutes. While vegetables roast, finish chicken.